Oh, Kevin...........how do you come up with these mouth watering recipes? Icing to go with your Yellow Cake recipe. Thank you sooooooo much! You've made me a very happy camper What ingredient keeps the icing from going bad at room temperature? How long would it keep at room temperature?

I think it the crisco Pam. This is a HC recipe that a baker friend gave me years ago to fill lady fingers. It was he that told me it was no refridgeration. By no refridgeration I believe that means they can sit out for a time and then be stored without throwing them out because they were not constantly kept cool. This LC version does well in or out of the fridge.

Ohh Kevin This used to be my favorite HC frosting. We called it Awrey Frosting as in Awrey Bakery. Mine started out with a cup of milk and 5 TBLS flour. Then beat in granulated sugar with the crisco, not powdered. That always messed people up because the recipe I had would not work with powdered sugar. I'll have to pull that recipe out for a cake I am making for work.

That recipe sort of reminds me of whoopie pie filling, with the shortening in it. Hmmm lc whoopie pies? Maybe....maybe....

Thanks, Kevin. I"ll have to buy those special ingredients but definitely worth it to have on hand.

Oh wow... I sense a whoopie pie comeing on...!

With all these great recipes here lately, I've completely run out of Carbalose. My pizza dough is proofing in the fridge and my brownies are gone...

Kevinpa, it looks great. Does it have any kind of flourey taste? Or is it more like buttercream? Would you be willing to put a thick layer between caker layers, or use it as a major source of filling? TIA.
Can't wait to try it out.

__________________
Do you know what breakfast cereal is? It's those little curly wooden shavings you find in pencil sharpeners
-Charlie and The Chocolate Factory

Does it have any kind of flourey taste? Or is it more like buttercream? Would you be willing to put a thick layer between caker layers, or use it as a major source of filling? TIA.
Can't wait to try it out.

Karen, actually it tastes like its HC counterpart. It is very light like whipped cream. It stiffens slightly when refridgerated. I detect no floury taste but then I never did in the original either. I have never used this version to layer a cake or fill anything other that the squash cookies but is close enough to the original to say it most likely would work well.

[COLOR="Red"]shadowzip & LindaSue, Never heard of Awry's. So don't what to compare to there.

Kevin, Don't know if I've ever eaten any of the original HC version of this either. I think I've seen a recipe for it years ago maybe. Flour in frosting sounds strange to me. But will probably give it a try one of these days.[/COLOR]

__________________Billie

***********For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***My mind not only wanders, sometimes it leaves completely.

[COLOR="Red"]shadowzip & LindaSue, Never heard of Awry's. So don't what to compare to there.

Kevin, Don't know if I've ever eaten any of the original HC version of this either. I think I've seen a recipe for it years ago maybe. Flour in frosting sounds strange to me. But will probably give it a try one of these days.[/COLOR]

Billie, I know what that is like. It is frustrating to read a recipe and have someone tell you how good it is but not know what to expect when you do it yourself. This is one of the reasons I try my best to provide an acurate pictorial of the things I make to lessen that apprehension.

***********For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***My mind not only wanders, sometimes it leaves completely.

Kevin, one more quick question on this recipe. Do you think any of those special ingredients, minus the carbolose, would be avail at a grocery store or a natural food store? I really would like to make the flax seed choc cookies with this as a middle filling tonight. (did you see how I'm using the flax seed cookies as a whoopie pie, LowCarbConvert? )

Kevin, one more quick question on this recipe. Do you think any of those special ingredients, minus the carbolose, would be avail at a grocery store or a natural food store? I really would like to make the flax seed choc cookies with this as a middle filling tonight. (did you see how I'm using the flax seed cookies as a whoopie pie, LowCarbConvert? )

My guess is going to be no based on what I can find local around here but I really have no idea of what it might be like in your area.....sorry

Just wanted to say here that per one of my e-mail correspondence with Barbara (creator of Expert Foods). NotStach and NotSugar are somewhat interchangeable, would just take a little more NotSugar or a little less NotStarch depending on what you are subbing for. Actually, I once used the original WiseChoice frozen dessert mix to try making noodles (didn't quite get the results I wanted but ok).

This recipe sounds great Kevinpa. Just one more to add to the arsenal of when I have time.